Xu Yang, Li Guangyu, Mo Lan, Li Maiquan, Luo Jie, Shen Qingwu, Quan Wei
College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Foods. 2023 Dec 28;13(1):114. doi: 10.3390/foods13010114.
In the present study, citrus peels were extracted using various conventional and deep eutectic solvents (DESs). Compared to other citrus peel extracts, the DES extract based on choline chloride showed notably higher total phenolic and flavonoid content levels, along with superior antioxidant activity, among these extracts. Consequently, this study aimed to further investigate the inhibitory effects of the choline chloride based DES extract on the production of both free and bound heterocyclic amines (HAs) and advanced glycation end products (AGEs) in roast pork meat patties. The results indicated that the addition of choline chloride-based DES extracts, particularly the choline chloride-carbamide based DES extract, can effectively reduce the oxidation of lipids and proteins by quenching free radicals. This approach proves to be the most efficient in reducing the formation of both HAs and AGEs, leading to a significant reduction of 19.1-68.3% and 11.5-66.5% in free and protein-bound HAs, respectively. Moreover, the levels of free and protein-bound AGEs were reduced by 50.8-50.8% and 30.5-39.8%, respectively, compared to the control group. Furthermore, the major phenolics of citrus peel extract identified by UHPLC-MS were polymethoxylated flavonoids (PMFs) including hesperidin, isosinensetin, sinensetin, tetramethoxyflavone, tangeretin, and hexamethoxyflavone, which inferring that these compounds may be the main active ingredients responsible for the antioxidant activity and inhibition effects on the formation of HAs and AGEs. Further research is needed to explore the inhibitory effects and mechanisms of PMFs with different chemical structures on the formation of HAs and AGEs.
在本研究中，使用各种传统溶剂和低共熔溶剂（DESs）对柑橘皮进行了提取。与其他柑橘皮提取物相比，基于氯化胆碱的DES提取物在这些提取物中显示出显著更高的总酚和黄酮含量水平，以及卓越的抗氧化活性。因此，本研究旨在进一步探究基于氯化胆碱的DES提取物对烤猪肉饼中游离和结合杂环胺（HAs）以及晚期糖基化终产物（AGEs）生成的抑制作用。结果表明，添加基于氯化胆碱的DES提取物，尤其是基于氯化胆碱 - 尿素的DES提取物，能够通过淬灭自由基有效减少脂质和蛋白质的氧化。这种方法在减少HAs和AGEs的形成方面被证明是最有效的，导致游离和蛋白质结合的HAs分别显著降低19.1 - 68.3%和11.5 - 66.5%。此外，与对照组相比，游离和蛋白质结合的AGEs水平分别降低了50.8 - 50.8%和30.5 - 39.8%。此外，通过超高效液相色谱 - 质谱法鉴定的柑橘皮提取物中的主要酚类物质是多甲氧基黄酮（PMFs），包括橙皮苷、异川陈皮素、川陈皮素、四甲氧基黄酮、橘皮素和六甲氧基黄酮，这表明这些化合物可能是对抗氧化活性以及对HAs和AGEs形成的抑制作用负责的主要活性成分。需要进一步研究来探索不同化学结构的PMFs对HAs和AGEs形成的抑制作用及其机制。
